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Lobster


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Product Description

Our live California spiny lobsters average 1.25 pounds. The lobsters are caught in traps off the Southern California coastline by experienced lobster fishermen who deliver them to our plant in San Diego. They are kept alive in large tanks until they are shipped to you with care. The live lobster season starts in early October and goes until mid March.

In recent years the California spiny lobster has fetched record breaking vessels prizes due to high demand from importers from Spain, Germany and China. Local restaurants continue to offer this prized delicacy on their menus during the far season. Although spiny lobsters lack front claws, pound for pound they tend to have more meat in their bodies than New England lobsters. Their ample tail meat is also denser and sweeter than their East Coast counterparts, yet still delicate in texture. As a result, these crustaceans are highly sought after around the globe.

California spiny lobsters are found in the eastern Pacific Ocean from Monterey Bay, California to the Gulf of Tehuantepec, Mexico. In common with all spiny lobsters, the California spiny lobster has two large, spiny antennae, but no large claws on its legs. Among more than 40 species of spiny lobsters known worldwide, the California spiny is one of the largest.

The fishery is regulated by size, gear requirements and limited entry. Traps produce minimal habitat impacts and bycatch, most of which is released alive. Both Mexico and California fisheries represent a “Best Choice” for consumers looking for a sustainable source of lobster. Spiny lobster from California is also approved by our partner in sustainability, Seafood for the Future.

Product Videos

California spiny lobster
Panulirus interruptus
From October until March
JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC

Primary Product Forms

Live whole
Split/piece
Traps

Harvest Area:

img
Southern California
Excellent (Click for more info)

Product Profile

Medium

Firm

Featured Recipe

Local Lobster and Corn Succotash


Servings 8-10 Chef Chad White and Collaboration Kitchen
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Cooking Methods


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